Cook the cantaloupe puree with the cream and remaining milk & heavy cream on medium heat until warm. Do not let it come to a boil! Turn off the heat.

Beat the eggs with the sugar, vanilla, juice, ginger and salt. Stir into the eggs 1/2 C of the warm liquid and then pour egg and cream mixture into the pot.

On medium low, heat mixture, stirring occasionally for 5 minutes or until it gets slightly thick. You’ll know it’s ready when it coats the back of your spoon. Cool in the refrigerator for four hours.

Freeze and churn according to your ice-cream maker’s instructions or use portions in the Ziploc bag method.

Note: If you prefer some cantaloupe chunks in your ice cream, reserve 1 cup of the diced fruit and mix that in with the ice cream a few minutes before it’s done churning which is what we did but will only make approx 1/4 quart or so.